o 25 minutes or until cheesecake is almost set but center
Cheesecake:
Combine 1st 3 ingredients;
Preheat oven to 350\u00b0.
Stir together crumbs, margarine, and granulated sugar in small bowl, press onto bottom and 1/2 inch up sides of 9-inch springform pan.
Bake 10 minutes.
Cool.
Beat cream cheese, powdered sugar, and peanut butter in large mixing bowl at medium speed with electric mixer until well blended.
Fold in whipped topping, pour into crust.
Sprinkle with peanuts. Chill until firm. Drizzle topping over cheesecake just before serving. 10 to 12 servings.
Prep time:
15 minutes, plus chilling
minutes.
Bring all cheesecake ingredients to room temperature before
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
few minutes less.).
Cheesecake should still jiggle in the
0 minutes.
Place the cheesecake in another pan filled with
op of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and
uffed.
Cool 5 minutes (cheesecake top will be cracked).
he crumbs.
Empty the cheesecake filling into a large mixing
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
hicken.
Set aside.
Cheesecake;.
In a bowl beat
ixture into prepared crust. Bake cheesecake 30 to 35 minutes or
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
t bakes make fudge layer.
While fudge bakes make filling.
Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.